Saturday, April 28, 2012

Dried Beans, Lentils, and Peas – (Daal Haru)

Lists of most
common Dried Beans, Lentils, and Peas used in Nepal (Daal Haru)

Daal (dried beans, lentils, and peas) needs little
introduction in Nepali cuisine and no Nepali meal would be complete without
it. Daal includes all dried
legumes, lentils, beans, and peas.
There are many forms of daal available, such as whole, split with skin,
split without skin, or ground into flour.
Each daal variety is cooked in its own way. For example, daal that is split without skins cooks much
faster than whole daal.

Daal is either cooked by itself or combined and cooked with
vegetables, rice, and other ingredients.
When cooked daal is paired with rice, the meal is called daal-bhaat and
this combination is eaten throughout Nepal. Daal is also used in many other ways – it is soaked and
pureed to make into delicious fried snacks or bread. It can be sprouted, mixed with vegetables to make into dried
nuggets, and used in sweet dish.
Daal is prized for its high protein content. It is perhaps one of the primary sources of protein
especially in a vegetarian diet.
Nepalese generally prefer thinner daal and typically cooked to the
consistency of soup (thin gravy) rather than a thick form, making it suitable
as a sauce over boiled rice.

The following is the list of most common dried beans,
lentils and Peas used in Nepal.
The brief description and pictures will be listed in my upcoming blog
posting.

Close up look - Quanti or Biraula – Mixture of Beans, Lentils & Peas to make freshly sprouted bean, "Quanti."

Masuera - Urad Bean Nuggets

Close up look - Masuera - Urad Bean Nuggets

Moong ko Titaura – Mung Beans Nuggets

Small Variety of Field Peas - Sukeko Hariyo Saano Kerau

Close up look - Small Variety of Field Peas - Sukeko Hariyo Saano Kerau

Nepali Porter's burlap sack is filled with rice - he is trying to transport to a different location----Oops it is so heavy!

Finally, with a helping hand.....

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posted material without the explicit written consent and proper credit
to Jyoti Pathak. If you would like to use any materials here, please
contact me.

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Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.